These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

124 related articles for article (PubMed ID: 33585539)

  • 1. The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive.
    Schnabel U; Handorf O; Winter H; Weihe T; Weit C; Schäfer J; Stachowiak J; Boehm D; Below H; Bourke P; Ehlbeck J
    Front Nutr; 2020; 7():627483. PubMed ID: 33585539
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study.
    Truchado P; Elsser-Gravesen A; Gil MI; Allende A
    Int J Food Microbiol; 2020 Jan; 313():108390. PubMed ID: 31678818
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh-Cut Leafy Greens on Escherichia coli O157:H7 Cross-Contamination and Risk of Illness.
    Mokhtari A; Pang H; Santillana Farakos S; Davidson GR; Williams EN; Van Doren JM
    Risk Anal; 2022 May; 42(5):966-988. PubMed ID: 34528270
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Plasma-Treated Air and Water-Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment.
    Schnabel U; Handorf O; Yarova K; Zessin B; Zechlin S; Sydow D; Zellmer E; Stachowiak J; Andrasch M; Below H; Ehlbeck J
    Foods; 2019 Feb; 8(2):. PubMed ID: 30717375
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Screening of microbial communities associated with endive lettuce during postharvest processing on industrial scale.
    Fröhling A; Rademacher A; Rumpold B; Klocke M; Schlüter O
    Heliyon; 2018 Jul; 4(7):e00671. PubMed ID: 30094360
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Cross-contamination of Escherichia coli O157:H7 and Listeria monocytogenes in the viable but non-culturable (VBNC) state during washing of leafy greens and the revival during shelf-life.
    Truchado P; Gómez-Galindo M; Gil MI; Allende A
    Food Microbiol; 2023 Feb; 109():104155. PubMed ID: 36309451
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales.
    Banach JL; van Bokhorst-van de Veen H; van Overbeek LS; van der Zouwen PS; Zwietering MH; van der Fels-Klerx HJ
    Int J Food Microbiol; 2020 May; 321():108537. PubMed ID: 32070904
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing.
    Banach JL; van Overbeek LS; Nierop Groot MN; van der Zouwen PS; van der Fels-Klerx HJ
    Int J Food Microbiol; 2018 Mar; 269():128-136. PubMed ID: 29425860
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Persistence of Silver Nanoparticles Sorbed on Fresh-Cut Lettuce during Flume Washing and Centrifugal Drying.
    Gunathilaka GU; Li H; Zhang W; Ryser ET
    J Food Prot; 2023 Jun; 86(6):100097. PubMed ID: 37142126
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale.
    Petri E; Virto R; Mottura M; Parra J
    J Food Prot; 2021 Sep; 84(9):1592-1602. PubMed ID: 34015109
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.
    Abadias M; Usall J; Oliveira M; Alegre I; Viñas I
    Int J Food Microbiol; 2008 Mar; 123(1-2):151-8. PubMed ID: 18237810
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
    Jung S; Kim HJ; Park S; In Yong H; Choe JH; Jeon HJ; Choe W; Jo C
    Meat Sci; 2015 Oct; 108():132-7. PubMed ID: 26115346
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.
    Jung S; Kim HJ; Park S; Yong HI; Choe JH; Jeon HJ; Choe W; Jo C
    Korean J Food Sci Anim Resour; 2015; 35(5):703-6. PubMed ID: 26761900
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut Iceberg lettuce (Lactuca sativa Var. capitata L.) after washing.
    Vandekinderen I; Van Camp J; De Meulenaer B; Veramme K; Bernaert N; Denon Q; Ragaert P; Devlieghere F
    J Agric Food Chem; 2009 May; 57(10):4195-203. PubMed ID: 19371140
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of storage temperature and duration on the behavior of Escherichia coli O157:H7 on packaged fresh-cut salad containing romaine and iceberg lettuce.
    Luo Y; He Q; McEvoy JL
    J Food Sci; 2010 Sep; 75(7):M390-7. PubMed ID: 21535546
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.
    Dunkin N; Weng S; Jacangelo JG; Schwab KJ
    Appl Environ Microbiol; 2017 Nov; 83(22):. PubMed ID: 28887415
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Pre-Treatment Using Plasma on the Antibacterial Activity of Mushroom Surfaces.
    Mitra S; Veerana M; Choi EH; Park G
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441665
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.
    Van Haute S; López-Gálvez F; Gómez-López VM; Eriksson M; Devlieghere F; Allende A; Sampers I
    Int J Food Microbiol; 2015 Sep; 208():102-13. PubMed ID: 26065727
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.
    Petri E; Rodríguez M; García S
    Int J Environ Res Public Health; 2015 Jul; 12(8):8678-90. PubMed ID: 26213954
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Postharvest Reduction of Coliphage MS2 from Romaine Lettuce during Simulated Commercial Processing with and without a Chlorine-Based Sanitizer.
    Wengert SL; Aw TG; Ryser ET; Rose JB
    J Food Prot; 2017 Feb; 80(2):220-224. PubMed ID: 28221984
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.